Cream soup of green peas and iceberg lettuce
4 servings
40 minutes
Green pea and iceberg lettuce cream soup is a delicate and aromatic dish of European cuisine that embodies the freshness of spring ingredients. Its roots trace back to gastronomic traditions where simplicity meets sophistication. Bright green peas add natural sweetness to the soup, while iceberg lettuce contributes freshness and lightness. Lightly sautéing onions and garlic in olive oil reveals depth of flavor, and cream provides a velvety texture. Serving with crispy garlic-rubbed croutons enhances the gastronomic pleasure, creating a balance of softness and crunchiness. Ideal as a light lunch or exquisite appetizer, it warms the soul and fills with energy. This soup is a true embodiment of refinement and harmony of flavors.
1
Clean the onion and garlic. Chop them.
- Onion: 1 piece
- Garlic: 1 clove
2
Wash and chop the lettuce leaves and parsley.
- Iceberg lettuce: 500 g
- Parsley: 4 stems
3
Heat oil in a pot, add onion, season with a little salt, and sauté until soft.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Salt: to taste
4
Add the salad, mix it, and fry for about 4 more minutes.
- Iceberg lettuce: 500 g
5
pour out the peas
- Green peas: 400 g
6
Add garlic, parsley, and mix everything.
- Garlic: 1 clove
- Parsley: 4 stems
7
Pour in hot vegetable broth to just cover the vegetables. Bring to a boil and cook for 20 minutes.
- Vegetable broth: 700 ml
8
Puree the vegetables using a blender (you can pour out some broth to adjust the soup's thickness if needed). Season with salt and pepper to taste. Add cream to the soup and warm it slightly.
- Salt: to taste
- Ground black pepper: to taste
- Cream 20% fat: 100 ml
9
Fried croutons rubbed with garlic can be served with cream soup.
